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Malaysian coconut crepes with yuba satay stir fry

Malaysian crepes made with a mixture of rice, buckwheat and chickpea flours, filled with mushroom and yuba (tofu skin) stir fry and a rich satay sauce. This bowl of aromatic deliciousness packs loads of protein as well as flavour!


oyster mushrooms, coconut milk, yuba (Soya), satay sauce (peanut butter (Peanuts), lime juice, tamari (Soya), chilli pepper, rice wine vinegar, garlic, black pepper), pak choy, shiitake mushrooms, broccoli, spring onion, spinach, coconut sugar, tamari (Soya), lime juice, rice flour, lemongrass, buckwheat flour, gram flour, Sesame oil, ginger, Peanuts, coriander, basil, dessicated coconut, chilli pepper, garlic, baking powder, iodised salt, turmeric

Allergen advice

Allergen advice: for allergens see ingredients in bold


Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.


Keep refridgerated and consume before the 'best before' date
Vitamin K 218.6 UG
Vitamin E 3.5 MG
B1 0.3 MG
B9 (folate) 223.0 UG
Vitamin A 5514.6 IU
Vitamin D 35.0 IU
B6 0.8 MG
Vitamin B2 0.6 MG
B5 0.9 MG
Vitamin C 88.0 MG
B3 12.3 MG
Vitamin B12 0.0 UG

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